Fresh Tomato and Salmon Pasta Recipe

Instructions

1. Peel the shallot and dice it as finely as you can

2. Cut the salmon fillets into 5-6mm (¼") thick strips across the fillet.

3. Marinade the salmon with the shallot, parsley, 1 tablespoon of olive oil and 1 tablespoon of lemon juice.

4. Cut the spring into 5cm (2") lengths and then shred it as finely as you can.

5. Cut the tomatoes into wedges, remove and discard the seeds, and then cut the flesh into a 3-5mm (⅛-¼") dice.

6. Bring a 20cm or 8" saucepan of generously salted water to a boil (I use 1½ teaspoon in a pan this size) and cook the pasta until al dente.

7. Add 2 tablespoons of olive oil to a 30cm or 12" frying pan over a medium high heat and toast off the bread crumbs, when golden set aside on a piece of kitchen paper.

8. 3-4 mins before the pasta is ready return the frying pan to the heat and add in the final 2 tablespoons of olive oil, when it is hot saute the salmon and shallot mix adding a generous pinch of salt and black pepper.

9. Two mins later add in the tomatoes and the salad onions and continue to saute for a further minute or two.